Italian Sausage Gnocchi with Chicory - James Martin Chef

Name: Italian Sausage Gnocchi with Chicory - James Martin Chef
Ingredients: 50g butter; 400g of cooked baked potato; 125g plain flour; 50g grated parmesan; 2 egg yolks; Salt and pepper; 2 curly chicory, sliced; 8 italian sausages, sliced; 15g butter; 15g plain flour; 400ml milk; 100g grated parmesan; 1 lemon, zest; 1 small bunch of parsley, chopped; 2 tbsp small capers, chopped; Heat the grill to high; To make the sauce, melt the butter, whisk through the flour, then cook out for a minute. Then, whisk in the milk, and when bubbling add the cheese. Season.; Heat a large fry pan until hot, fry the sausage pieces until they are crisp, add a knob of butter, the gnocchi and chicory. Stir through and season.; Cover in the sauce, then grill on high for 2 to 3 minutes. Meanwhile, chop the parsley, capers and lemon. Together, sprinkle on top of the gnocchi, bake and serve.

www.jamesmartinchef.co.uk

Italian Sausage Gnocchi with Chicory! Gnocchi is easier to make than you think, here it's served it with sausage and creamy parmesan sauce.

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Ingredients

50g butter
400g of cooked baked potato
125g plain flour
50g grated parmesan
2 egg yolks
Salt and pepper
2 curly chicory, sliced
8 italian sausages, sliced
15g butter
15g plain flour
400ml milk
100g grated parmesan
1 lemon, zest
1 small bunch of parsley, chopped
2 tbsp small capers, chopped
Heat the grill to high
To make the sauce, melt the butter, whisk through the flour, then cook out for a minute. Then, whisk in the milk, and when bubbling add the cheese. Season.
Heat a large fry pan until hot, fry the sausage pieces until they are crisp, add a knob of butter, the gnocchi and chicory. Stir through and season.
Cover in the sauce, then grill on high for 2 to 3 minutes. Meanwhile, chop the parsley, capers and lemon. Together, sprinkle on top of the gnocchi, bake and serve.